Prep Time 20 mins
Cook Time 12 mins
Rest Time 30 mins
Total Time 1 hr 2 mins
Cooking Method: Baking
Cuisine: American
Courses: Desserts, Snacks
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 24
Best Season: Fall, Winter
Description

These buttery, golden-brown Butter Pecan Cookies are the ultimate melt-in-your-mouth treat with rich toasted pecans and a hint of vanilla. Perfect for holiday trays or everyday indulgence, this recipe delivers soft centers with perfectly crisp edges in every bite. A must-try for cookie lovers!

Ingredients
    For the Cookie Dough:
  • 1 cup (227g)
  • 1 cup (200g)
  • 0 cup 0.5 (100g)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups 2.5 (315g)
  • 1 tsp baking soda
  • 0 tsp 0.5 salt
  • For the Toasted Pecans:
  • 1 cups 1.5 (150g)
  • 1 tbsp unsalted butter (for toasting)
Instructions
    Toast the Pecans
  1. 1
    In a skillet over medium heat, melt 1 tablespoon of butter. Add chopped pecans and toast for about 5-7 minutes, stirring often, until golden brown and fragrant. Set aside to cool.
  2. Cream the Butter and Sugars
  3. 2
    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer (about 2-3 minutes).
  4. Add Eggs and Vanilla
  5. 3
    Add the eggs one at a time, beating well after each addition. Stir in vanilla extract until fully incorporated.
  6. Combine Dry Ingredients
  7. 4
    In a separate bowl, whisk together the sifted flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined. Do not overmix.
  8. Fold in the Pecans
  9. 5
    Gently fold the toasted pecans into the dough using a spatula until evenly distributed.
  10. Chill the Dough
  11. 6
    Cover the dough and refrigerate for at least 30 minutes. This enhances the flavor and prevents the cookies from spreading too much during baking.
  12. Preheat and Prepare Baking Sheet
  13. 7
    Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
  14. Shape and Bake
  15. 8
    Scoop out tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Bake for 11–13 minutes or until the edges are golden brown and the centers are set.
  16. Cool the Cookies
  17. 9
    Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note

Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 2 months.

Make-Ahead Tip: You can freeze the dough balls and bake from frozen—just add 1-2 extra minutes to the baking time.

Variations: Try adding a sprinkle of cinnamon or a dash of maple extract for a cozy twist.

Keywords: easy cookie recipe, butter pecan cookies, holiday cookies, homemade cookies, classic dessert
Read it online: https://petitepanini.com/recipe/butter-pecan-cookies-recipe/